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This totally delectable roasted green beans recipe is a fresh, modern take on your everyday green beans! This recipe could not be easier to bake on a sheet pan, giving you perfectly brown and tender beans tangled with caramelized shallots.
Name your favorite vegetable recipes. I’ll tell you one of mine — these roasted green beans with slivers of caramelized shallots are tender and oven-crisp and tasty as all get-out.
I think of this recipe as a welcome alternative to the traditional grandma-style green bean casserole when it comes to vegetable side dishes (which can be a bit indulgent, let’s be real). That means a lighter, fresher and more modern way to enjoy green beans!
I’ve been skeptical about roasting green beans because it’s so easy to steam or boil and enjoy green beans smothered in brown butter.
But my mind is changed forever after tasting how freaking good fresh green beans are when they’re roasted in the oven.
Ingredients you need:
If you’ve been assigned green-bean duty for a Thanksgiving holiday dinner or to bring a side dish to a potluck, you’ll be happy that this recipe has a very short list of ingredients and hardly any prep required.
- Fresh green beans: This dish is ALL about the green beans, so look for perky-looking fresh beans that don’t look old, dry or limp.
- Shallot: This allium adds an elevated touch to just about anything roasted in the oven — the natural sugars in shallots crisp up and caramelize beautifully. Red onion will work if you don’t have a shallot on hand.
- Extra virgin olive oil
- Salt and pepper: I use coarse kosher salt and black peppercorns from a pepper mill.
- Lemon zest: From a fresh lemon.
Chef trick for the best roasted green beans: Roasting vegetables on the bottom rack of the oven is a game-changer.
Here’s what I found during my testing for this recipe —it’s a trick that I learned from a well-known chef’s cookbook. It seems almost too easy, but it works!
Roasted green beans, step-by-step
- For the best results, use a large (half-sheet) pan and place it on the lowest rack in a hot oven. The green beans will turn out with gorgeous color and concentrated flavor.
- The heat near the bottom of the oven is more even and direct, so you get perfect caramelizing on your green beans without overcooking, in a shorter amount of time.
These green beans taste delicious just as they are, but feel free to get creative! Roasted green beans are versatile so season them as you like. Try:
- Parmesan, goat or crumbled feta cheese
- Red chili flakes
- Lemon aioli or lemon mayonnaise
- Sliced toasted almonds (hello green beans almondine!)
- Lightly chopped fresh tender herbs such as parsley, tarragon or chives
Oven-Crisp Roasted Green Beans with Shallots
- 2 pounds green beans, trimmed
- 2 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced (½ cup)
- 1 teaspoon kosher salt or ½ teaspoon table salt
- Freshly ground black pepper, to taste
- 1 teaspoon Freshly grated lemon zest
- Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.
- Pat the greens dry with a clean towel.
- Put the beans on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.
- Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they've been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they're done.
- To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.
Karen’s Notes and Tips
- To prep 1-2 days ahead: Trim the beans, rinse them under cold water and pat dry. Put them in a ziptop bag and refrigerate until ready to cook.
Leftover roasted green beans: The green beans tend to soften and wilt as they sit, but still taste delicious! Reheat them briefly in a microwave or give them a quick toss in a hot saute pan on the stovetop.